Croissant Breakfast Sandwich with Crispy Hash Browns

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Breakfast is one of my favorite meals and I love making it for other meals outside of the morning. I’m a savory person over a sweet person (I feel like there is a pun there) so I prefer breakfast meals that have things like tofu scramble and hash browns. I have a hard time finding a breakfast sausage I really like that doesn’t have a weird aftertaste, so I usually don’t make those. I am especially fond of a breakfast sandwich, even better if it is on a croissant. After many tries, I found the best sandwich that can me made anytime and satisfy even the non-vegans.

I’m obsessed with Just Egg’s frozen egg patties. They are so easy to make and with the little help of some black salt (a vegan’s best friend for making egg like things) and salt and pepper, you have the perfect egg for any breakfast sandwich. Black salt when it is ground up ends up being a pink powder, so it looks like pink salt. This, however, has a distinct sulfur smell, and a little goes a long way. A sprinkle of this on the Just Egg patty, or in your tofu scramble and you’d never know you weren’t eating eggs. These are great too because you just drop one in the toaster and cook it for like seven minutes. I usually flip it around halfway just to make sure it gets evenly cooked.

The next component of this epic sandwich is the bread. Whole Foods makes vegan croissants that taste exactly like traditional ones. You can find them in the bakery section.

The meat and cheese layer to this sandwich are some of my favorite vegan items and are almost always in my fridge for quick meals like this. The first one is Tofurky Peppered deli slices. These are covered in black pepper and are one of the best grocery store vegan meat slices. I could eat a whole box if I’m not careful. For the cheese, Violife slices are where it’s at. I go between the mature cheddar and smoked provolone slices because they are equally good. They melt well and are one of the few vegan cheeses I actually enjoy melted. The key to melting the cheese is to cook it in a pan for a couple of seconds before you slide it onto the turkey slices. I like to use my flat skillet to lay out the turkey slices and cheese, then quickly heat and flip the cheese for about ten seconds before I sit it on top of the turkey. Stack the other turkey slices on top so the cheese is between them.

For the hash browns, another staple in my freezer is Trader Joe’s hash brown patties. They are easy to make in the air fryer, not a mess like loose hash browns can be to cook, and they taste amazing extra crispy. A little sea salt right out of the fryer and they taste just like McDonald’s hash browns.

Are you a breakfast person? Do you ever make breakfast for dinner? Did you ever make it for dinner as kid? What is your favorite breakfast meal and are you a sweet or savory person? Let me know in the comments below!

Thanks for reading,

Jessica

Croissant Breakfast Sandwich and Crispy Hash browns

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Yield: 4

Author: Jessica Morton

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 1 four pack of Whole Foods Vegan Croissants (they are usually with the traditional croissants but are labeled VEGAN with a green sticker
• 1 four pack of Just Egg folded plant eggs
• 1 pack of Tofurky Peppered Deli Slices
• 4 Slices of Violife smoked provolone or aged cheddar slices (both are amazing)
• 4 Trader Joe’s hash brown patties
• Ketchup for dipping hashbrowns

Instructions

1. Start by sticking the hash browns in the air fryer at 390 for 12-15 minutes, flipping halfway and to your crispy level of preference. You can bake these on a cookie sheet in the over at 400 for 15-20 depending on your oven and setup. If not using the oven for the hash browns, preheat the oven to 375. I like to drop the croissants into the oven to heat them up. I find the microwave makes them tough if you heat them up in there. After you flip the hash browns, drop the plant eggs into your toaster. You should be able to stand two on each side of a standard sized toaster, but if not just start cooking these earlier so they finish when the hash browns do. As the eggs start to cook, lay out the first round of 3-4 slices of the deli slices in your flat skillet. Flip all of them after a couple of minutes then drop the first slice of cheese on an open space of the skillet. It doesn’t take long, and you don’t want the cheese to melt so much that you can pick it up easily. After about ten seconds you can flip it, then use a spatula to pick it up and slide it on one of the deli slices. Stack the other slices on top of the melted cheese and pull off the skillet onto a plate. Continue to do this for the remaining sandwiches, making sure to check on the eggs and hash browns at the same time. Drop the croissants while you are heating up the meat and cheese and bake them for 3-5 minutes, until heated through.
2. Assemble the sandwich with the meat and cheese combo first, then the egg with a sprinkle of the black salt, fresh cracked pink Himalayan sea salt and pepper. You could add a sauce to this sandwich like Trader Joe’s garlic spread dip, but I find it perfect on its own. Sprinkle a little sea salt and cracked pepper on the hash browns as soon as they come out of the fryer and serve with a side of no sugar ketchup.
3. This pairs well with my Trader Joe’s Orange Peach Mango juice mimosas if you need a drink suggestion. 😊

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